Sticky rice is a classic of Haitian cuisine. The recipe is simple and the ingredients are easy to find.
Here’s what you need:
- 2 cups basmati or jasmine rice
- 1 1/2 cups dry red beans
- 10 cups of water
- 4 tablespoons vegetable oil
- ½ teaspoons clove powder
- ½ medium onions, diced
- 1 whole hot pepper (scotch bonnet or habanero) * optional *
- 2 cloves garlic
- 1 to 2 chicken broth cubes
- 1 teaspoon salt and pepper or to taste
- 1 sprig of fresh thyme
- 1 sprig of fresh parsley
In a large saucepan with lid, bring 2L of salted water to a boil and boil 1 1/2 cups of red beans between 45 min to 1 hour. Add water as needed if the amount of liquid decreases to less than one liter during cooking.
When the beans start to crack or are tender enough, drain them in a colander
***** SAVE THE COOKING WATER in reserve to prepare the rice.
Sauté the beans in 3 tablespoons of oil for about 2 minutes over medium heat.
Add the onions, crushed garlic, chicken broth cube, ground cloves. Stir gently to bring out the flavors for about 1 minute.
Then add the cooking water from the beans (If there isn’t enough, you can add a little tap water for the equivalent of 2 cups in total).
When the water starts to boil, pour the uncooked rice into the water using a ladle or a large spoon. Gently spread the rice in the water *** BE CAREFUL NOT TO OVER STIR
Add the thyme, parsley and whole hot pepper *** DO NOT BREAK THE PEPPER.
Reduce the heat to medium, until the rice has absorbed most of the cooking water.
Then put the rice on low heat.
Add a tablespoon of oil.
Cover the rice and cook for about 20 minutes or until the rice is ready.
Here’s the recipe for the Patrizia WEEKEND’S BREAD
(2 BREADS) 😉 and you can do a pizza as well!
- A cup of lukewarm milk. It is added to a spoonful of yeast (Fleischmann ok) and sugar. Wait a little while for it to take effect. Small bubbles…
- In a large bowl: 3-4 cups flour. Add 1/4 cup of oil (olive or sunflower), 1 spoonful of salt (or less, depending on your taste).
- Pour the milk into the bowl, and add lukewarm water as the liquid will not be sufficient.
- Make a ball and let it sit – cover with plastic to keep the moisture – until when it rises (all night it’s great). Reform the ball and let it rise again.
Split it in half. It’s easier for cooking. You’ll have two loaves of bread.
- Four at 400 F. Before baking, sprinkle with polenta or corn flour. After 30 minutes, lower the oven to 350F.
- When you take the bread out of the oven, put it upside down for about ten minutes.
Mild Vegetarian Chili by LORENA
MAKES 12 CUPS
1 CUP = 1 SERVING
2 medium yellow onions minced
2 green peppers diced small
4 red peppers diced small
15 roma (Italian) tomatoes diced (option: 1 can of diced tomatoes)
1 can black beans rinsed
1 can red beans rinsed
2 tbsp paprika
1 tbsp sweet chilli powder (***not Cayenne! The sweet one. I made this mistake ONCE!)
1 tbsp cumin
1 tbsp oregano
Salt and pepper to taste
1 – 2 tbsp paprika
0.5 – 1 tbsp sweet chili powder
0.5 – 1 tbsp cumin
0.5 – 1 tbsp oregano
1. Fry onions.
2. Add peppers, tomatoes and spices until peppers look cooked. Keep stirring to not let it stick.
3. Add beans and “extra” spices and blend well.
4. Keep it on low and remove from heat once it’s reached the consistency you like.
I like this recipe because it’s simple and a good base. It’s even better the next day! Wait for it to cool and freeze in containers or ziplock bags to take less space in your freezer. When you take it out, you can add any hot spices you like or even cooked ground meat, mushrooms, zucchini, etc.
Pour it on nachos! Add shredded cheese! Anything you like! Enjoy 🙂